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learn to kastumuraki and push cut green onions and regular onions as thin as u think u can.
It will teach you how to minimize your movement and be very efficient at push cutting. i got exponentially more efficient
at push cutting when i started push cutting mountains of green onions and onions shavings for sushi. Try to be exact on your
size of slices because imo food taste better when your slices are consistent.

DO, I know you've got several books on curries but I'm guessing you don't have 'Japanese Kitchen Knives: Essential Techniques and Recipies'. It's good for this sort of question, along with the great videos mentioned.

If I'd just received my first usuba (sadly, that day hath not arrived) I'd probably do the 'Needle-cut Vegetable Salad with Sesame Dressing' on p.34 because those fine, fine needle cuts look cool. Almost like little vermicellis.

Update us on how you're enjoying it. Man, I'll have to get one myself now.

As for the koba ...

Originally Posted by JBroida

fwiw, i did put a koba on that knife

I'm curious if this was a 1-bevel koba or 2. If a 1, is the micro-bev on the front side or back of the knife? (From what I know, Mr Broida puts micro single-bevs when he sharpens double-bevelled knives and I suppose he would do the same in this case.

DO, I know you've got several books on curries but I'm guessing you don't have 'Japanese Kitchen Knives: Essential Techniques and Recipies'. It's good for this sort of question, along with the great videos mentioned.

If I'd just received my first usuba (sadly, that day hath not arrived) I'd probably do the 'Needle-cut Vegetable Salad with Sesame Dressing' on p.34 because those fine, fine needle cuts look cool. Almost like little vermicellis.

Awesome recco PB! Going to see if I can have that delivered to charlotte for my arrival there next week.

Originally Posted by Patatas Bravas

Update us on how you're enjoying it. Man, I'll have to get one myself now.

Will do...I'll take some photos of my incompetence for the group

Originally Posted by Patatas Bravas

As for the koba ...

I'm curious if this was a 1-bevel koba or 2. If a 1, is the micro-bev on the front side or back of the knife? (From what I know, Mr Broida puts micro single-bevs when he sharpens double-bevelled knives and I suppose he would do the same in this case.

IIRC from his videos, Jon usually puts it on the blade face side only. I think in some cases he recommends a back-bevel on the last 1-2" of the heel for Deba though.

Similar for the uBevel he recommends for the SIH..but I can't remember which side he recommends for that.

Thanks, guys, but hardly my recommendation. Been mentioned here before and more than once I'm sure. Good book and handy reference, the 3 big knives of Japan. I appreciate it in part because I get a bit sick of being at the computer checking into this subject; a book is a relief!

(Along with this, would also love to see a book all about stones and sharpening; might exist in Japanese, but doesn't in English for sure.)

Looking forward to the travel usuba shots, DO. Will you & the missus be travelling by camper?